Keep all ingredients and equipment cold before starting: chill butter, lard, bowls and work surface as needed.

Combine flour and kosher salt in a food processor and pulse to mix.

Cut the cold butter and Tenderflake lard into the flour mixture using short pulses in the food processor until the fat pieces are about pea-sized.

Mix 1 tsp vinegar into a bowl of ice water.

With the processor off, add ice water a tablespoon at a time and pulse just until the dough begins to cling together; finish hydration by hand gently so dough just comes together (do not overwork).

Form the dough into a disc or portion for tins, wrap and chill thoroughly until firm.

Roll or press chilled dough and line 4½" × 1½" personal pie tins; do not grease the tins.

Fill lined tins with cold prepared meat filling (filling is kept cold and gravy served separately).

Top with lids (use ~50 g dough per lid if weighing) and chill assembled pies before baking to keep edges neat.

Brush pies with a wash of whole egg beaten with a little water.

Bake in a very hot oven: 425°F (220°C) for 10–12 minutes, then reduce heat to 400°F (200°C) and continue baking until done — total bake time roughly 30–35 minutes depending on filling and oven.

Remove pies from tins when appropriate; serve with gravy on the side (gravy is not baked into the pies).

Scaling notes: doubling the dough recipe yields about 15 personal pie shells; aim for ~87 g dough for bottom crust and ~50 g for top lid per pie; filling is about 3/4 cup per personal pie.